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Beef and vegetable lasagna - MMK

Beef and Mushroom Lasagna

Author Magida


  • 9 lasagna noodles
  • 2 tbsps cooking oil
  • ½ kg ground beef
  • 2 tbsp minced garlic
  • 1 big onion chopped
  • 1 can diced/chopped tomatoes
  • 4 fresh tomatoes deseeded and sliced thinly (optional)
  • 1 small red bell pepper diced finely
  • 1 cup fresh mushroom sliced
  • ½ cup tomato paste
  • Salt and fresh ground black pepper to taste
  • 1 tsp dried oregano
  • 1 cup each of shredded mozzarella and cheddar cheese
  • 50 g butter
  • 3 tbsps all-purpose flour
  • cups fresh milk
  • 1 egg
  • 2 tbsps olive oil


  1. Heat the oven to 350°F. Brush a 11 X 7” baking pan with oil.
  2. Cook lasagna noodles according to package directions – this mostly means cook them in boiling water for 10-12 minutes. Add a teaspoon of salt and about 2 tbsps oil to prevent them from sticking to each other. You may want to cook them by batch and lay them flat on aluminum foil until needed.
  3. Sautee garlic, onions, and ground beef in garlic cooking oil and cook until beef juices come out.
  4. Add bell pepper, mushrooms and tomatoes (canned and fresh), stir once, then add salt, black pepper and oregano. Lower the heat and cook for another couple of minutes
  5. Layer lasagna leaves followed by beef mixture then with cheddar and mozzarella cheese. Repeat the same layer twice.
  6. Over low heat, melt butter in a saucepan. Add flour and stir until mixed. Add milk slowly and mix until smooth and a bit thick. Add scrambled egg and mix again. Pour over lasagna.
  7. Bake covered with aluminum foil 45 minutes turning the broil on (350°F) during the last 10 minutes of cooking and removing the foil cover. I leave the oven door ajar during this time as the topping has a tendency to be overdone otherwise. Brush with olive oil.